Crawfish Boulettes

Course Appetizer: Focaccia


  • 1 pound crawfish tails preferably with fat
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • ¼ cup parsley finely chopped
  • 6 green onions chopped
  • 1 cup bread crumbs
  • 1-2 tablespoons Creole seasoning or to taste
  • 4 eggs beaten separately (two and two)
  • 1 tablespoon Worcestershire sauce
  • ¼-½ teaspoon hot sauce to taste
  • Salt and freshly ground black pepper to taste
  • Flour cracker meal or corn meal for breading


  • Grind the crawfish tails together with the next four ingredients.
  • Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper.
  • Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.